Langres cheese pastry slice with shredded duck and dried figs

  • 4 pers.
  • 15 min
  • 20 min
  • expert


  • 2 rolls flaky pastry
  • 1 pot fig preserve
  • 2 preserved legs of duck
  • 4 to 6 dried figs
  • 80g Germain Langres cheese


  • 1
    Preheat your oven to 200°C.
  • 2
    Place each roll of flaky pastry on a baking tray, prick with a fork then cover with greaseproof paper and a tray to prevent it from rising during baking. Bake for around 15 minutes
  • 3
    During this time, skin the duck legs and shred the meat. Heat in a pan for a few minutes.
  • 4
    After removing from the oven, allow the flaky pastry to cool and then cut with a bread knife into 12 rectangles (10 x 4 cm).
  • 5
    Assemble a pastry slice by placing a flaky pastry rectangle on a plate, spread with fig preserve and add the preserved duck and 2 thin slices of Langres cheese. Repeat the operation once and then place another rectangle of flaky pastry on top with a few pieces of dried fig.
  • 6
    Serve with baby salad leaves and redcurrants.
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